Posted by Ruth Soukup | Main Course Recipes, Soup Recipes, Vegetarian-Friendly Recipes | 6
There is nothing better than a big bowl of homemade soup, especially one made with 2 of my favorite ingredients: beer and cheese! This beer cheese soup deserves its own award.
Now, this one probably won’t win any diet awards but man oh man is it good! But beer and cheese soup is the ultimate comfort food, the perfect meal for the big game, or maybe just because! Serve it with warm soft pretzels and (more) beer for a quick & hearty meal everyone will love!
Here is what you need:
1/2 cup butter 1 cup carrots, chopped fine 1/2 cup celery, chopped fine 1/2 cup shallots, chopped fine 1/2 cup flour 1 container chicken broth 1 cup milk 4 cups extra sharp cheddar cheese, shredded 6 oz. of beer, preferably ale (3/4 cup) salt & pepper to taste
Step 1: Chop shallots, celery, and carrots and set aside.
Step 2: Melt butter in a saucepan over medium-high; add shallots, carrot, and onion and cook until soft, 4 minutes.
Step 3: Add flour to butter and vegetables and cook for 2-3 minutes more.
Step 4: Then add the stock, milk, a pinch of salt, and pepper and stir, cook on medium heat for 30 minutes.
Step 5: Then add the shredded cheddar and beer and stir and cook on medium heat until soup comes to a rolling boil. Soup will continue to thicken as it cooks.
Step 6: Once cooked, spoon into bowls and serve hot with warm soft pretzels.
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Beer Cheese Soup
This delicious soup brings together two of my absolute favorites: beer and cheese!
Course Main Course
Cuisine American
Keyword Beer Cheese Soup
Prep Time 7 minutes
Cook Time 2 hours
Total Time 2 hours 7 minutes
Servings 4 people
Ingredients
- 1/2 cup butter
- 1 cup carrots chopped fine
- 1/2 cup celery chopped fine
- 1/2 cup shallots chopped fine
- 1 cup flour
- 1 container chicken broth
- 1 cup milk
- 4 cups extra sharp cheddar cheese shredded
- 6 oz. of beer preferably ale
Instructions
Chop shallots, celery and carrots and set aside.
Melt butter in a saucepan over medium-high; add shallots, carrot, and onion and cook until soft, 4 minutes.
Add flour to butter and vegetables and cook for 2-3 minutes more.
Then add the stock, milk, a pinch of salt, and pepper and stir, cook on medium heat for 30 minutes.
Then add the shredded cheddar and beer and stir and cook on medium heat until soup comes to a rolling boil. Soup will continue to thicken as it cooks.
Once cooked, spoon into bowls and serve hot with warm soft pretzels.
- Bio
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Ruth Soukup
Founder at Living Well Spending Less
Ruth Soukup is dedicated to helping people everywhere create a life they love by follwing their dreams and achieving their biggest goals. She is the host of the wildly popular Do It Scared podcast, as well as the founder of Living Well Spending Less® and Elite Blog Academy®. She is also the New York Times bestselling author of six books, including Do It Scared®: Finding the Courage to Face Your Fears, Overcome Obstacles, and Create a Life You Love, which was the inspiration for this book. She lives in Florida with her husband Chuck, and 2 daughters Maggie & Annie.
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